TOTAL TIME 1 hour 45 minutes

INGREDIENTS 1 cup (250 ml) dried porcini mushrooms

  • 2 small potatoes, cubed
  • 3 cups (750 ml) simple sauerkraut
  • 4 tbs (60 ml) vegetable oil
  • ¼ cup (65 ml) water
  • 2 carrots, cut into rounds
  • 2 fresh tomatoes, seeded and chopped
  • 1 large onion, chopped
  • ½ cup (125 ml) fresh parsley leaves
  • 1 stalk celery, sliced
  • 1 tsp (5 ml) salt
  • ½ tsp (2.5 ml) sugar
  • Fresh parsley, dill and sour cream, to serve (optional)


  1. Soak the mushrooms in a bowl of water for at least 1 hour to rehydrate them.Meanwhile, boil the potatoes.
  2. Wring out the sauerkraut with clean hands, and pulse it in a food processor for several seconds until finely chopped. Then, transfer it to a pan and heat until tender. Add 2 tbs (30 ml) of the oil and the water, and stir together. Cover the pan, turn off the heat and set aside. 
  3. Drain the mushrooms and reserve the water. Cut the mushrooms into thin strips.
  4. Heat the rest of the oil in a large saucepan. Sauté the mushrooms for 5 minutes. Gradually add the sauerkraut, reserved water from the mushrooms, potatoes, carrots, tomatoes, onion, parsley, celery, salt and sugar.
  5. Let the soup simmer for 30 minutes. Add some water if it seems too thick. Serve with fresh herbs and sour cream.